Your typical barrel (31 gallons) of generously hopped craft IPA would have ~2-3 lbs of hops and at least 55-60lbs of malt. If you reduced the malt to be less than the hops, it would be watery, nearly alcohol-free, and just taste like hop water. If you increased the hops to exceed the malt, you would have some kind of crazy hop vegetable stew.

A important side note. You can't make beer without malts. You can make beer without hops.

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No, but you could make "ale" in England back when the contrast between ale and beer was the use of hops. It's all semantics, but I've enjoyed many a tasty hop free ales/beers whatever you would like to call it.

Your typical barrel (31 gallons) of generously hopped craft IPA would have ~2-3 lbs of hops and at least 55-60lbs of malt. If you reduced the malt to be less than the hops, it would be watery, nearly alcohol-free, and just taste like hop water. If you increased the hops to exceed the malt, you would have some kind of crazy hop vegetable stew.

This is a weird poll.

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I believe the question is about the balance, BU:GU. Obviously more malt is used, but depending on the ratio a beer can definitely be hop forward.

A beer needs to be more on the bitter side for me to enjoy it. It should ideally be malty as well, preferably bready in taste rather than simply sweet, but if it doesn't have that cut-through bitterness I tend to feel as though the beer is too sweet. I don't need a citrusy or grape hop punch though, a European hoppiness of Hallertau varieties combined with an elevated IBU will do just fine.

A tasty German pilsner is one of those styles of beer which never leaves you feeling tired, for better or worse, each sip is as refreshing as the first.

Your typical barrel (31 gallons) of generously hopped craft IPA would have ~2-3 lbs of hops and at least 55-60lbs of malt. If you reduced the malt to be less than the hops, it would be watery, nearly alcohol-free, and just taste like hop water. If you increased the hops to exceed the malt, you would have some kind of crazy hop vegetable stew.

This is a weird poll.

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I just drink the beer I don't brew so I wasn't aware of that. So the poll would need to be rephrased. That being said I like IPA's that are more hop forward/

Otherwise, it is still a "beer" under the Internal Revenue Code, but would have to follow FDA labeling requirements. Apparently, most brewers are more comfortable dealing with the TTB (aka "the devil they know") rather than the FDA.

A fermented beverage that qualifies as a “beer” under the IRC (other than saké or similar products) but that is made without both malted barley and hops is not subject to the requirements of the FAA Act.​

Your typical barrel (31 gallons) of generously hopped craft IPA would have ~2-3 lbs of hops and at least 55-60lbs of malt. If you reduced the malt to be less than the hops, it would be watery, nearly alcohol-free, and just taste like hop water. If you increased the hops to exceed the malt, you would have some kind of crazy hop vegetable stew.

This is a weird poll.

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I meant in the flavor. Not the actual amount added to each barrel. Of course an actual larger amount of hops over malt in a barrel would be foul. Should have specified I guess.